Instant Pot Lentil Barley Soup
Nothing warms you up on a cold day like a steaming bowl of Instant Pot Lentil Barley Soup. This barley soup packed with chock-full of colorful vegetables and hearty lentils all simmered into a flavorsome broth elevates this soup from an accompaniment into a well-balanced weeknight meal.
Servings: 6
Calories: 204kcal
Ingredients
- 1 tablespoon Olive Oil
- 1 - Bay Leaf
- 1 teaspoon Garlic minced
- 1 medium Onion chopped
- ¼ cup Carrot finely diced
- ½ cup Corn Kernels
- ⅓ cup Red Bell pepper finely diced
- 2 small stalk Celery finely diced
- ¼ cup Red Lentils rinsed
- 1 cup Pearled Barley
- 1 tablespoon Worcestershire Sauce vegan
- 1 teaspoon Italian Seasoning
- ½ teaspoon Paprika
- ¾ teaspoon Cumin powder
- - - Salt and Pepper to taste
- 5 cups Vegetable Stock
- 1 tablespoon Lime juice
GARNISHES
- - - Chopped Cilantro Leaves
Instructions
- Before you begin, check the lentils for small stones. Take a fine-meshed sieve and rinse the lentils under cold running water to clean any dirt or dust. Set it aside to drain.
- Likewise, rinse barley under cold running water to clean any dirt or dust. Set it aside to drain.
- Turn the Instant Pot to ‘Saute mode.’ Once it displays ‘hot,’ add oil to the insert. Add bay leaves and garlic.
- Sauté for a minute or until fragrant.
- Add chopped onions. Cook for 2-3 minutes until onions are soft and translucent.
- Add carrots, corn, and celery – cook for another minute. Add bell peppers and give the ingredients a good mix.
- Now add the rinsed lentils and barley to the Instant Pot insert.
- Add Italian seasoning, cumin powder, paprika, salt, pepper, Worcestershire sauce, and vegetable stock. Give the ingredients a good stir. Don’t forget to deglaze the base of the insert.
- Turn the Instant Pot off. Close the lid and seal the pot. Press the Manual or pressure cook button and cook the Instant Pot barley lentil soup for 20 minutes on HIGH.
- Once the cooking time has elapsed, turn the steam valve to the venting position to quickly release the pressure. When the pin drops, carefully open the lid. Adjust the consistency of the soup by adding an extra ½ cup of vegetable stock. Add more liquid if you prefer, and thin out the soup to your liking.
- Turn the Instant pot ON and allow the soup to simmer for 4-5 minutes on the Sauté setting. Add lemon juice and mix again.
- Adjust the seasonings if needed. Garnish with cilantro leaves, scallions, and serve warm.
Notes
Storage
Let the soup cool to room temperature then store it in an airtight container. Instant Pot Lentil Barley Soup will last for about 3-4 days in the refrigerator.
As with most soups, this soup becomes tastier and richer the next day as it soaks in all the beautiful flavors.
Reheat the soup
This barley lentil soup reheats beautifully. To reheat the next day, transfer the soup to a microwave-safe dish, cover with a lid, and microwave at 1-minute intervals until heated through.
PROTIP — Upon cooling, this soup thickens quite a bit as it absorbs all the liquid, therefore, add more vegetable stock or water to thin out the soup.
You can even reheat the soup on the cooktop over medium heat. Keep stirring the soup until heated through.
Freezing
I like to make a big batch of soups and stews and freeze them for future dinners. Frozen soups are perfect for adding to your meal plan, bake some fresh bread to go along with it, and dinner is sorted!
Since there is no cream in this soup, you can freeze this Instant Pot Lentil Barley Soup for up to 3 months. When ready to serve, defrost the soup overnight in the fridge, then reheat over the cooktop or in the microwave, as mentioned above.
Nutrition
Calories: 204kcal | Carbohydrates: 40g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 850mg | Potassium: 301mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1714IU | Vitamin C: 14mg | Calcium: 37mg | Iron: 2mg